Fiordilatte Mozzarella Giffoniello: Pasta Filata for Professional Pizza
Giffoniello fiordilatte comes in 500 g pieces individually wrapped in paper, packed in a tray of 1 kg drained weight (2 kg gross with preserving liquid). Made with EU and Italian cow's milk, salt, rennet and lactic cultures, it is a fresh pasta filata cheese with a delicate flavour, soft texture and even melt, designed for pizzerias, restaurants and professional delicatessens. Energy value: 283 kcal per 100 g, with 18.7 g of protein.
What Fiordilatte Is
Fiordilatte is the cow's milk pasta filata cheese of southern Italian tradition and the original cheese of Neapolitan pizza: the Margherita created by Raffaele Esposito in Naples in 1889 was made with fior di latte, and the AVPN specification for Pizza Napoletana STG still lists fior di latte alongside buffalo mozzarella as the permitted cheeses. Compared with buffalo mozzarella it contains less water, releases less whey and tolerates oven temperatures better, which is why pizza professionals choose it for baking.
The Producer: Giffoniello, Campania Since 1985
Giffoniello S.r.l. has produced dairy specialities in Campania since 1985. The production site is in Battipaglia, province of Salerno, in the Piana del Sele, one of Italy's historic dairy districts. The company combines artisan cheese-making tradition with industrial capacity and holds IFS Food and BRCGS Food Safety certifications.
Paper-Wrapped 500 g Format: Why It Matters
Each 500 g piece is wrapped in food-grade paper inside the tray. The paper drains surface moisture and protects the paste, giving a drier fiordilatte that cuts cleanly into julienne or cubes. For high-volume pizzerias this means less whey on the pizza base and a more consistent bake throughout the service.
How to Use It in a Professional Kitchen
For round pizza, cut into julienne or cubes and let drain in a colander for 30 minutes before service: this reduces whey by up to 40 percent. Bake at 280-320 °C, adding 80-100 g per 33 cm pizza. For pizza al taglio in a 60×40 cm tray use 350-400 g and add the cheese halfway through baking, 3-4 minutes before the end. Also excellent in parmigiana, baked pasta, calzoni and stuffed focaccia.
Common Mistakes to Avoid
Do not use the fiordilatte wet and unstrained: the pizza base turns soggy. Do not cut it the night before without draining, because it releases whey within 12 hours. Do not overbake it: more than 3 minutes at 320 °C makes it rubbery and scorched.
Technical Specifications and Storage
Average nutritional values per 100 g: energy 1068 kJ / 283 kcal, fat 19 g of which saturates 11 g, carbohydrates 0.7 g of which sugars 0.6 g, protein 18.7 g, salt 0.80 g. Allergens: milk and milk derivatives. Store at maximum 4 °C in the sealed tray; once opened, use within 48 hours.
Delivery and Logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet in the regions of Zurich, Winterthur, Kloten, Aargau, St. Gallen and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours with certified food-grade partner couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for Neapolitan and Roman pizzerias, pizza al taglio outlets, restaurants, hotels, delicatessens, catering kitchens and Italian grocery stores looking for a reliable cow's milk fiordilatte with controlled food cost and consistent melting performance. Order Giffoniello fiordilatte from LAPA together with your pizza flour, peeled tomatoes and extra virgin olive oil.
